Savory Mushroom Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g mixed mushrooms (shiitake, cremini, portobello), sliced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely sliced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 2 tsp dried)</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">100g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">3 eggs</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">50ml whole milk</li><li class="ingredients-single-item">1/2 tsp freshly grated nutmeg</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs (keeping the mixture cool prevents the butter from melting, which is crucial for a flaky texture). Make a well in the center and add the egg yolk and 3 tablespoons of ice water. Mix with a fork, then bring together with your hands to form a dough, adding the extra tablespoon of water only if needed. The dough should come together but not feel sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking and ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare your filling. Heat the olive oil in a large frying pan over medium heat. Add the onions and cook gently for 8-10 minutes until soft and translucent but not browned. Add the garlic and cook for another minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Increase the heat to medium-high and add the mushrooms in batches (overcrowding prevents proper caramelization). Cook each batch for 5-7 minutes, stirring occasionally, until they release their moisture and begin to turn golden brown. The caramelization process develops deep umami flavors that are essential to the tart. Return all mushrooms to the pan, add the thyme leaves, and season generously with salt and pepper. Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 180°C (350°F). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle approximately 30cm in diameter. Carefully transfer to your tart tin, pressing into the edges without stretching the dough. Trim any excess, leaving a 1cm overhang (the pastry will shrink slightly during baking). Prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and bake for another 5-7 minutes until the base is dry and just starting to color. The bottom should feel sandy to the touch, not doughy. Remove from the oven and reduce the temperature to 170°C (340°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a bowl, whisk together the eggs, cream, milk, grated nutmeg, and a pinch of salt and pepper. This custard base will set to a silky texture that contrasts beautifully with the flaky pastry and earthy mushrooms.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Scatter half the grated cheese over the base of the tart. Spread the cooled mushroom mixture evenly over the cheese, then sprinkle with the fresh parsley. Pour the egg mixture carefully over the mushrooms, making sure the liquid distributes evenly. Top with the remaining cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the tart in the center of the oven for 30-35 minutes until the filling is set with just a slight wobble in the center and the top is golden brown. The custard will continue to set as it cools, so be careful not to overbake which would result in a rubbery texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool in the tin for 15 minutes before removing to a wire rack. This resting time allows the filling to set fully and makes the tart easier to slice cleanly. Serve warm or at room temperature with a crisp green salad. The tart can be made a day ahead and reheated at 160°C (320°F) for 10-15 minutes until warmed through.</li></ol>